World Nutella Day…whatever that means

I reject all breakfast TV ads, especially dopey dads who steal the cereal.
The worst are those smiling moms, slathering Nutella on white bread toast.
That’s enough sugar to jack kids up until bedtime.
I’ve said it before- we’re all going to hell.
But I guess it’s OK if the road is paved with Nutella.
It’s one way to go.

Nutella Ooze Cakes

4 servings

These are silly good. Invite your best 3 friends and give them each a spoon. Prepare to swoon.

What you will need:

4 ramekins

parchment paper

11 tablespoons unsalted butter

6 ounces bittersweet chocolate, chopped

3 eggs

3 egg yolks

1/4 cup granulated sugar plus extra 2 tablespoons

6 tablespoons all purpose flour

4 tablespoons Nutella

chopped nuts, icing sugar, berries for garnish

What you do:

1. Preheat oven to 350 degrees.

2. Whisk whole eggs, yolks and sugar in the bowl of mix master on medium speed for 8 minutes. Use whisk attachment.

3. Meanwhile, melt chocolate and butter in heatproof bowl set over simmering water, or double boiler, on stove. Stir and remove from heat.

4. When the egg/sugar mix has become pale yellow and creamy, sift in flour and mix together.

5. Gradually add melted chocolate/butter into the eggs, mixing on low for 5 minutes until there is a nice, glossy sheen.

6. Spray ramekins with cooking spray. This is an important step as your cakes need to slip out easily when flipped over. Cut out a circle of parchment paper and place in bottom of ramekin.

7. Fill each ramekin halfway with batter then spoon 1 tablespoon of Nutella in each.

8. Ladle remaining batter on top but don’t overfill or cakes will drip into your oven.

9. Place ramekins on cookie sheet and bake for approximately 10 minutes. You want a nice soft top but no jiggle. You may need a few more minutes but it depends on your oven.

10. Cool 2 minutes. Run a thin knife around the edges of ramekin to loosen the cake. Using a plate, invert the cakes on serving platter and carefully remove ramekins, using hot mitts or towel. Remove parchment paper and garnish with chopped roasted hazelnuts, a dusting of icing sugar or berries.

These are best served warm as the goo factor is unbeatable.

For those who can’t wait or want to skip the presentation, it is entirely acceptable to eat right out of the ramekin, pudding style.